½cupcoarsely chopped pimiento- stuffed green olives or pitted green olives
Instructions
Heat a 12-inch cast iron skillet over medium-high heat. Add ground beef and cook, breaking meat into pieces with a wooden spoon until browned, about 5 minutes. Drain fat from meat. Remove meat from pan and set aside.
Return pan to medium heat and add olive oil. Cook onion and green pepper until starting to soften, about 5 minutes.
Return meat to the pan and stir in cumin, salt and cloves. Add tomato sauce, vinegar and raisins and bring to a gentle simmer. Simmer 10 minutes.
Stir in olives and continue simmering until flavors combine and sauce thickens, about 5 minutes. Serve hot.
Notes
Vegan Picadillo:Follow the Beef Picadillo recipe except omit the ground beef and add 1 cup gluten-free TVP (textured vegetable protein) to chopped olive mixture in step 4. Mix well over medium-low heat until liquids are absorbed. Add 1 cup boiling water and 1 tablespoon gluten-free soy sauce. Reduce heat to low and stir until water is absorbed and the mixture on the bottom of the skillet looks dry. Add tomato sauce, chopped tomato and remaining whole olives to mixture and stir until heated through.